Chicken Posole

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My first taste of posole was at a Kansas City Restaurant, Gram & Dun.  This restaurant, and the dish, were an experience that I won’t forget.  We sisters grew up eating hominy, so we’ve always liked it, but I’d never thought about using it as an ingredient in this type dish.  After the Gram and Dunn meal, I set out to invent my own posole and this lightened up chicken version was born. I should also tell you that in my pasole recipe research, several sources site this Mexican style stew as a hangover remedy (just in case you ever need that information).  At only 2 Weight Watchers Freestyle points per serving, you can afford to indulge a dish with these bold flavors. ~Tracy

  • 1 tsp olive oil
  • 2 medium cloves garlic, crushed or minced
  • 1/2 c. finely diced white or yellow onion
  • 1/4 c. chopped, pickled jalapenos – use more or less depending the level of heat you’re comfortable with
  • 1/4 c. finely chopped cilantro, reserve some of the bunch for topping
  • 1/2 t. salt
  • 3 ½ c. canned hominy, drained
  • 4 c. fat free chicken broth
  • 10 oz. green chile enchilada sauce, I used Old El Paso
  • 2 ½ c. cooked and shredded boneless, skinless chicken breasts
  • 4 c. finely chopped cabbage
  • 2 limes


  1. In large stock pot, heat olive oil.
  2. Saute garlic onion, jalapenos, and cilantro until onion begins to appear translucent.
  3. Add salt, hominy, chicken broth, enchilada sauce.
  4. Bring mixture to a boil and immediately reduce to simmer.
  5. Simmer for 15-20 minutes on low.
  6. While homiy mixture simmers, roughly chop more cilantro, and slice limes.
  7. Place approximately ½ c. cabbage mixture in the bottom of bowl.
  8. Spoon hominy mixture over the cabbage.
  9. Top with chopped cilantro and freshly squeezed lime juice.

WW Freestyle Info.:  Makes 8 servings at 2 points per serving.

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